Pork Shoulder Al’Diavolo

This pork dish is intensely moist and flavorful with a great crust. This special roast deserves a special wine to accompany it, thats why we chose our 2014 Carr Pinot Noir, Clone 777 from Turner Vineyard.

Pork Shoulder Al’Diavolo

Ingredients:

6lb. skinless, boneless pork shoulder

salt

1 tbsp. black peppercorns

1 tbsp. coriander seeds

1 tbsp. red pepper flakes

1 tbsp. dried oregano

1 tbsp. yellow mustard seeds

1/2 c. olive oil

6 garlic cloves, peeled, crushed

1 tbsp. finely grated lemon zest

2 tsp. smoked paprika

Directions

1. Using the tip of a knife, lightly score fatty side of pork; season all over with salt.

2. Coarsely grind peppercorns, coriander, red pepper flakes, oregano, and mustard seeds in spice mill or with mortar and pestle (you can also use a coffee grinder); set spice mixture aside.

6. Unwrap pork, place on a rack set inside a roasting pan, and roast until golden brown and fat has just started to render, 40–50 minutes. Reduce oven temperature to 300°F and continue to roast until meat is very tender, 1 1/2–2 hours longer. Transfer pork to a cutting board and let rest 30 minutes before slicing.